Description
This Street Corn Chicken Casserole is a cozy, creamy bake inspired by Mexican Elote. It’s loaded with corn, cheese, and tender chicken, making it a go-to for easy dinners or potlucks.
Ingredients
Scale
- ½ cup mayonnaise
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded or diced
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- 1 cup crushed tortilla chips (optional)
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, corn, cream-style corn, sour cream, mayo, cheese, onion, garlic, chili powder, paprika, salt, and pepper.
- Spread the mixture evenly in the baking dish.
- Top with extra cheddar and crushed tortilla chips if using.
- Bake for 20–25 minutes until bubbly and golden.
- Let rest for 5 minutes. Garnish with chopped cilantro or green onions before serving.
Notes
- Use rotisserie chicken to save time.
- Add jalapeños or hot sauce for extra heat.
- Make ahead and refrigerate before baking.
- Use Greek yogurt instead of mayo for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: street corn casserole, elote chicken bake, corn chicken dish, mexican chicken casserole, easy cheesy casserole